why make this recipe
Salted Caramel Cake is a delightful treat that brings together the rich flavors of caramel and a fluffy vanilla cake. This dessert is perfect for special occasions, birthday parties, or just a sweet craving at home. The balance of sweet and salty flavors makes it a crowd favorite. Plus, the layers of moist cake and creamy buttercream make every bite a joy.
how to make Salted Caramel Cake
To create a stunning Salted Caramel Cake, you’ll want to follow a series of simple steps. You’ll start by making the salted caramel, which adds a special touch to your cake. Then you will prepare the cake layers and finish with a delicious caramel buttercream. Let’s get into the details!
Ingredients:
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream 14-18% (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Directions:
Make the Salted Caramel:
- In a small saucepan, combine 140 g of granulated sugar and 1 1/2 tbsp of water. Heat over medium heat until the sugar dissolves.
- Let it cook without stirring until it turns a rich amber color.
- Remove from heat and carefully whisk in 40 g of butter and then 150 g of heavy cream. Add a big pinch of salt and set aside to cool.
Prepare Vanilla Cake Layers:
- Preheat your oven to 175°C (350°F).
- In a bowl, mix together 340 g of all-purpose flour, 2 tbsp of cornstarch, 3/4 tsp of baking powder, 3/4 tsp of baking soda, and 3/4 tsp of salt. Set this aside.
- In another bowl, cream together 180 g of room temperature butter and 300 g of granulated sugar until light and fluffy.
- Add in the 4 large eggs one by one, mixing well after each addition.
- Mix in 240 g of sour cream, 60 g of vegetable oil, and 2 tsp of vanilla extract.
- Gradually add the dry mixture to the wet ingredients until combined.
Baking:
- Divide the batter evenly into cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely.
Make Caramel Buttercream:
- In a large bowl, beat 400 g of room temperature butter until creamy.
- Gradually add 660 g of powdered sugar and mix until well blended.
- Mix in 2 tsp of vanilla extract and add in 2-3 tbsp of the prepared salted caramel to taste.
Assembling the Cake:
- Once the cake layers are cool, place one layer on a serving plate. Spread a layer of caramel buttercream on top.
- Place the second layer on top and frost the top and sides of the cake with the remaining caramel buttercream.
- Drizzle more salted caramel over the top for decoration if desired.
how to serve Salted Caramel Cake
Serve slices of the Salted Caramel Cake on plates, and don’t forget to drizzle it with a little extra salted caramel for added flavor. This cake pairs wonderfully with a cup of coffee or tea.
how to store Salted Caramel Cake
To store the Salted Caramel Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, and it will stay fresh for about a week. Just allow it to come to room temperature before serving.
tips to make Salted Caramel Cake
- Use room temperature ingredients: It helps create a smoother batter.
- Don’t rush caramel: Keep an eye on it while cooking to avoid burning.
- Chill the cake layers: Chilling helps to reduce crumbs when frosting.
variation
You can switch things up by adding nuts like pecans or walnuts to the cake batter for a crunchy texture. You can also try using chocolate buttercream for a mocha twist!
FAQs
Can I make the salted caramel in advance?
Yes, you can make the salted caramel ahead of time and store it in the fridge for up to two weeks.Can I freeze the cake?
Absolutely! You can freeze the cake layers before frosting them. Just wrap them tightly in plastic wrap.What can I substitute for sour cream?
Greek yogurt or buttermilk can be used as a substitute for sour cream in this recipe.
Salted Caramel Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful treat combining rich flavors of salted caramel and fluffy vanilla cake, perfect for special occasions or sweet cravings.
Ingredients
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Instructions
- In a small saucepan, combine 140 g of granulated sugar and 1 1/2 tbsp of water. Heat over medium heat until the sugar dissolves. Let it cook without stirring until it turns a rich amber color. Remove from heat and carefully whisk in 40 g of butter and then 150 g of heavy cream. Add a big pinch of salt and set aside to cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix together 340 g of all-purpose flour, 2 tbsp of cornstarch, 3/4 tsp of baking powder, 3/4 tsp of baking soda, and 3/4 tsp of salt. Set this aside.
- In another bowl, cream together 180 g of room temperature butter and 300 g of granulated sugar until light and fluffy. Add in the 4 large eggs one by one, mixing well after each addition. Mix in 240 g of sour cream, 60 g of vegetable oil, and 2 tsp of vanilla extract. Gradually add the dry mixture to the wet ingredients until combined.
- Divide the batter evenly into cake pans and smooth the tops. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely.
- In a large bowl, beat 400 g of room temperature butter until creamy. Gradually add 660 g of powdered sugar and mix until well blended. Mix in 2 tsp of vanilla extract and add in 2-3 tbsp of the prepared salted caramel to taste.
- Once the cake layers are cool, place one layer on a serving plate. Spread a layer of caramel buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining caramel buttercream. Drizzle more salted caramel over the top for decoration if desired.
Notes
Use room temperature ingredients for a smoother batter. Don’t rush the caramel cooking process to avoid burning. Chill the cake layers to reduce crumbs when frosting.